Steps

1. Trim the ends off 2 zucchini and cut them into 1.5cm thick rounds.
   🕒 02:27
2. On one side of the cut zucchini rounds, make a cross-shaped cut about 1/3 deep. [Secret Tip!] Cutting them thick results in a juicy texture. Making shallow cuts helps them cook faster.
   🕒 03:12
3. Remove the core from 1/2 onion and slice it thinly.
   🕒 04:18
4. Cut 200g pork belly slices into 5cm lengths and separate them.
   🕒 04:42
5. Heat 1 tbsp vegetable oil in a frying pan over medium heat.
   🕒 05:18
6. Add the cut pork belly slices and onion to the heated frying pan, and sprinkle with 2 pinches of salt.
   🕒 05:24
7. Sauté until the pork is cooked through, the onion is softened, and it develops a nice brown color. Once cooked, remove everything from the pan. [Secret Tip!] Sprinkling salt helps the onion release moisture, enhancing its flavor.
   🕒 05:46
8. Add 1 tbsp vegetable oil to the same frying pan and heat over medium heat.
   🕒 06:22
9. Arrange the zucchini with the cross-shaped cuts facing down and sprinkle with a little salt.
   🕒 06:31
10. Pan-fry until both sides develop a nice brown sear. [Secret Tip!] Getting a good sear adds fragrance and enhances the flavor. Pan-frying the thick-cut zucchini slowly makes it juicy and tender.
    🕒 06:53
11. Wipe off any excess oil from the frying pan.
    🕒 09:24
12. Return the sautéed pork and onion to the frying pan and increase the heat to high.
    🕒 09:36
13. Add 2 tbsp cooking sake (rice wine), 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tbsp sugar, and a pinch of ichimi togarashi (chili powder).
    🕒 09:55
14. Once the sauce boils, stir-fry to coat everything evenly.
    🕒 10:20
15. Turn off the heat and generously sprinkle with 5g bonito flakes (katsuobushi) as a finishing touch.
    🕒 10:40
16. Transfer to a serving dish and top with additional bonito flakes (katsuobushi) if desired.
    🕒 11:02